Food Preservation Seminar

We will do one meat and one vegetable with the pressure canners and one pickle or jam with the water bath canner.

Classes run about 3-4 hours which includes prep time and of course the extended time of the pressure canner for both processing and cool down time.We use the time the pressure canners are working to prepare and process with the water bath canner, go over the basics of canning and time permitting we will also touch base on dehydrating - including how to use dehydrated foods.We currently run two pressure canners and one water bath canner.We hope to add a third pressure canner to our set up soon.Another soon-to-be addition (although probably not before the next few classes) is our canning kitchen!We will be adding an outdoor kitchen…..screened in of course!That is pretty exciting for us.Our current "regular" house kitchen is large and open but with limited permanent counter and work space.What we are able to can will depend on when the class is scheduled and what is in season or available. We will only use USDA approved recipes for the class but we will also discuss some methods of canning that we've used that are NOT USDA approved recipes.

Each class attendee will bring home one jar of canned meat (quart size) one jar of canned vegetables (pint size) and one jar of pickles or jam (pint to 1/2 pint size).

For each full class (8 people) we will be giving away ONE (by drawing of names for each present attendee) a small canning package that includes a canning book , a jar lifter and a jar funnel.